Pickled Polish Sausage Brine Recipes

ROBBY'S PICKLED BAR SAUSAGE

Steps:

• Make brine by combining first four ingredients and bringing to a boil in a saucepan.
• Cut sausage into equal sized links, approximately 3" each.
• Place sausage and bay leaves into a sterilized gallon size glass jar.
• Pour brine over sausage and seal jug.
• Store in refrigerator for 2-3 days. The longer it sits, the better it gets.
• Note: Your ability to fit all of the sausage into the jar will depend on what brand you buy.

PICKLED POLISH SAUSAGE

Steps:

• Put sausage in a jar with sliced onions. Use cooked sausage and don't re-cook. Boil rest of ingredients and simmer 5 minutes. Pour over sausage and let set in refrigerator 2 days before serving.

PICKLED SAUSAGE

Steps:

• In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.

AUNT MIM'S PICKLED POLISH SAUSAGE

Steps:

• 1. Cut the kielbasa into chuncks (appetizer sized) and add to a clean mason jar (use a big one)
• 2. Add in whole garlic cloves. (we love garlic so we use a lot of them and they can be eaten as well later) Use how ever many you would like to suit your taste.
• 3. Add in 4 or 5 bay leaves and a few pinches of crushed red pepper flakes (again, to suit your taste)
• 4. Fill the mason jar abour 3/4 full with the vinegar. Then fill the remaining 1/4 of the jar with water.
• 5. Put the lid on and shake to blend. Keep refrigerated (they don't seem to last too long in our fridge but they are good for a couple weeks at least)

PICKLED KIELBASA RECIPE - (4/5)

Steps:

• Cut up precooked sausage into 3 inch links and put into jars with a few slices of onion. Bring the rest of the ingredients to a boil and simmer five minutes. Pour hot mixture into jars over onions and sausages. Preferably mason jars others may explode. Put lid on jars and carefully hide in the refrigerator at least a day. Two days is better or until they are discovered by a man.

PICKLED SAUSAGE (BAR)

Steps:

• 1. Cut sausage into 1 to 2 inch pieces and put into quart jar. This should fill the jar just about to the neck.
• 2. Put spices in and fill the jar 3/4 full with white vinegar. Fill rest with water. Put lid on and shake.
• 3. Put in refrigerator for at least 3 days. I also use this recipe to pickle pork for Red Beans and Rice.